Toast Bread using IREKS TOAST & BUNS
Toast Bread using IREKS TOAST & BUNS — an IREKS recipe, makes 16.630 kg total dough weight. Uses IREKS Toast & Buns Bread Improver 25 kg.
- mixing time
- 3 + 6 min
- dough temperature
- 25 °C
- scaling weight
- 0.750 kg
- intermediate proof time
- 10 min
- final proof time
- 70 min
- baking temperature (start)
- 240 °C
- baking temperature (after drop)
- 200 °C
- baking time
- 35 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 10 kg |
| IREKS Toast & Buns Bread Improver 25 kg | 0.13 kg |
| Fat | 0.4 kg |
| Sugar | 0.4 kg |
| Salt | 0.2 kg |
| Yeast | 0.4 kg |
| Water | 5.1 kg |
Method
Mix for 3 + 6 minutes in a spiral mixer, to a dough temperature of 25 °C.
Bulk fermentation: none.
Scale at 0.750 kg.
Intermediate proof for 10 minutes.
Process using the 4-piece method.
Final proof for 70 minutes.
Bake at 240 °C, dropping to 200 °C, giving steam, for 35 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.